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Can organic production feed the world?

An analysis of existing science conducted by McGill University in Montreal, Canada and the University of Minnesota finds the yield from organic crops averages 25 percent less than conventional crops. The study, published in the latest issue of the journal “Nature” analyzes 66 studies across 34 crop species.

The difference varies by crop and management. For instance, organic fruit, perennials and some legumes like soybeans nearly matched conventional crop yields in rain-watered applications. But organic cereal crops yielded 26 percent less and organic vegetables were 33 percent lower. The differences were greater on irrigated acres.

Verena Seufert, lead researcher at McGill University says the real challenge for organic production is getting enough nitrogen to the crops that need it. While it can easily be applied with fertilizer on conventional crops, organic crops need to rely upon manure, compost or cover crops. Another challenge is controlling weeds and pests in organic fields.

The big question in all of this is can we produce enough food to feed an estimated 9.5 billion people by 2050? While some contend conventional agriculture is not sustainable, organic agriculture cannot produce enough food. The answer may lie somewhere in between, what Seufert describes as a “hybrid system” utilizing management practices from both systems.

One other note of interest from the Grocery Manufacturers Association: The world already produces 22 trillion calories annually via agriculture, enough to provide 3,000 calories to every person on the planet. The food problem is one of distribution and waste, spoilage occurring during harvest, in storage and after purchase. GMA says in the U.S. alone, 215 meals per person go to waste each year.